This super easy vegan bread pudding is extra soft, gooey, and filled with sweet flavors of maple syrup, cinnamon, and pecans. This is the perfect dairy-free breakfast, brunch, or dessert recipe.
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This warm vegan bread pudding is incredibly simple to make and is filled with spiced sweet flavors that are rich, comforting, and seriously satisfying. Serve this amazing bread pudding during the holidays and cooler months whenever you need extra comfort.
Don't we all?
Easy and filled with plenty of sweet nutty flavors and soft textures, this dairy-free bread pudding is the best! This recipe is family-friendly and great to make for special occasions or just whenever you're craving a classic dessert.
I like to use my homemade challah bread for extra soft and buttery flavors but any French-style bread will work. You can even add fruit to this recipe such as bananas, apples, or blueberries for extra flavors.
Recommended Ingredients & Equipment
You will not be able to believe the flavors these simple ingredients create! You can find these ingredients at any well-stocked grocery store.
Here is everything you need.
Ingredient Notes
- Corstarch– Corstarch is used to thicken the pudding and gives it its creamy custard. In place of corstarch, you can use arrowroot powder or potato starch.
- Non-Dairy Milk– Any kind of dairy-free milk will work for this vegan bread pudding. I like to use unsweetened soy, cashew, or oat milk.
- Sugar– I used regular granulated sugar for this recipe, but you can use brown sugar. If you want to learn more about if your sugar is vegan, be sure to read my sugar guide! For refined sugar-free bread pudding, substitute the sugar with coconut sugar or granulated monk fruit.
- Bread– Any style of French bread will work for this recipe. The more stale the bread, the better the bread pudding! The stale bread allows the bread pudding to stick together and absorbs all of the flavors.
Recommended Equipment
For this recipe, you will need kitchen utensils with measuring cups and spoons, a 13x7-inch baking dish, a medium-sized bowl, a saucepan, and a kitchen knife.
Step-by-Step Instructions
Step One – Make the Pudding
First, preheat the oven to 350 degrees Fahrenheit. Spray a 13-by-7-inch baking dish with nonstick cooking spray and set aside.
In a medium bowl, mix the cornstarch and ⅓ cup of non-dairy milk. Mix until the cornstarch is evenly distributed. Set aside.
In a small pot, mix 2 ½ cups of non-dairy milk, granulated sugar, vanilla extract, and cinnamon until evenly combined. Stir occasionally until the mixture begins to bubble.
Lower the heat and stir in the cornstarch mixture. Once the custard has thickened, remove it from the heat and set aside.
Pro Tip: Be sure to constantly stir the mixture to prevent it from sticking to the pan.
Step Two – Add the Bread
Next, spread the bread cubes into the greased baking pan. Pour the custard all of the bread crumbs until the entire surface is covered.
Step Three – Top and Bake
Finally, prepare the pecan topping in a bowl by combining the pecans, maple syrup, and melted coconut oil. Evenly pour the pecan mixture over the bread.
Bake for 40 minutes or until golden. The custard should be bubbling up around the bread.
Serving and Storing
Serving – For the best flavors, serve warm with freshly whipped cream or dairy-free ice cream.
Storing – Store the leftovers in an airtight container in the refrigerator for five days. You can also free the bread pudding in a freezer-safe container for up to 3 months. When ready to reheat, let thaw at room temperature before gently reheating in the oven or microwave.
Tips and Tricks
- Add different spices such as pumpkin pie spice, nutmeg, ground cloves, or allspice.
- Be sure to constantly stir the cornstarch mixture as it cooks or else it will stick to the saucepan and burn.
- Prepare this bread pudding ahead of time by assembling all of the ingredients in the baking dish and refrigerating up to 24 hours before baking and serving.
- For a gluten-free vegan bread pudding, use your favorite gluten-free bread.
Frequently Asked Questions
The finished bread pudding should be the perfect mix between moist and well-baked. If the custard has not fully set, then bake it in ten-minute increments until done.
Check to see if the bread pudding is finished baking by inserting an internal thermometer in the center of the bread pudding. The internal temperature of the pudding should be 160 degrees Fahrenheit and a knife should come out of the center clean.
Yes, bread pudding can be frozen! Just be sure to wrap the sliced bread pudding in parchment paper or plastic wrap. You can freeze the whole bread pudding in an airtight container.
More Vegan Dessert Recipes
- The Best Vegan Coffee Cake
- Vegan Chocolate Mousse (Five Ingredients)
- Vegan Pot dé Creme (Soy-Free)
- Olive Oil Cake with Lemon
- New York Style Vegan Cheesecake
Check out all my vegan desserts for more inspiration.
Vegan Bread Pudding
Ingredients
Bread Pudding
- ⅓ cup cornstarch
- ⅓ cup non-dairy milk
- 14 ounces French bread, cut into 1" cubes
- 2 ½ cup non-dairy milk
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon powder
Pecan Topping
- ½ cup pecans
- ¼ cup maple syrup
- 3 tablespoons coconut oil
Instructions
- Preheat the oven to 350F. Spray a 13x7 baking dish and set aside.
- In a bowl whisk together cornstarch + ⅓ cup non-dairy milk. Set aside.
- In a small pot over medium heat, mix the remaining non-dairy milk, granulated sugar, vanilla extract, and cinnamon. Stir occasionally until the mixture begins to bubble. Lower the heat and add the cornstarch mixture. Stir constantly, scraping the bottom to avoid it from sticking. Once the custard is thick, remove it from heat and set aside.
- Spread the bread cubes in the 13x7inch baking pan. Pour the pudding over the cubes until all the bread is completely covered.
- In a small bowl, mix the pecans along with the maple syrup and coconut oil. Evenly pour the coating over the bread and bake for 40 minutes until golden brown. The custard will be bubbling from underneath when ready.
Notes
- Add different spices such as pumpkin pie spice, nutmeg, ground cloves, or allspice.
- Be sure to constantly stir the cornflour mixture as it cooks or else it will stick to the saucepan and burn.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
River says
I’m allergic to pecans but would love to make this recipe. Is there another nut I can substitute or would an oaty crumble be a good substitute?